Fort Worth weekly gazette. [volume] (Fort Worth, Tex.) 1882-1891, 1887-08-12
all the workers in the household.
RECIPES

RECIPES.
Never use milk that has been boiled for
cake. Cake mixed with il is pretty sure
to be heavy.
Plain Sally Lunr-One quart of -four,
one tablespoonful Of yeast, two eggs,
tablespoonful of lard, and one pint of
sweet milk; work well, put in creased
pan, let rise and bake.
Old-fSshioned molGsSes gingerbread
One cup of sour milk, one cup molasses,
one teaspoon soda, two tablespoons melt
ed butter, two teaspoons ginger, one-aalt
teaspoons cloves, -four and salt.
Pearl cake-One-h half cup butter, enc
cup flour, one cup sugar, one-half cup
milk, one-half cup corn starch, whites of
five eggs beaten to q stiff froth, one tea-
spoon cream tartar, One-oa!f teaspoon
soda. Make atrostin9 Of the yolks OF the
eggs.
Scalloped potat5-CGt cold boiled
potatoes in slices or dice, put into baking
dish layer Of potato. then white sauce,
salt aud pepper, etc; lastly cover with
buttered crumbs; bake twenty minutes
White ssuce-MeIt one tablespoonful OF
butter, add one heaping spoonful Of -four
pour on slowly one cup of hot milk.
BroiIed Tomatccs-Cut ripe tomatoes
II halves, and sprinkle the cut side with
salt, pepper and cracker or fine bread
crumbs. Place in double broiler aud
bron ten minutes over CleSr fire, keep
ing the outside next the fire. Slip care
fully on q dish, put 8 bit OF butter on
each piece, and place in the oven for ten
minutes. Garnish with parsley and
serve.
Pudding Glace-Thicken one pint Of
cream with two tabIespoonfuls Of arrow
root. Boil three pints of new milk and
pour in the pint OF cream Add four
eggs and three !cups Of sugar. Flavor
with vanilla, stir in half pound eGch %
raisins, currants, Citron and tigs; freeze
hard.
Frozen Custsrd Padding-Make il
riCn Custard, flavor with wine and vanilla,
pour in q freezer, when half frozen add
| pounded almonds, chopped citron, and
brandy peaches. Make the freezer hall
full Of custard, and fill with fruit, freeze
hard, pack in ice fer two hours. Serve
il glasses, with whipped cream, sweet
ened and favored.
Egg Lemonade-BrGak an egg into
| tUmbler, rub two Jumps of sugar Oh the
rind of s tiae lemon, put the sugar into
the tumbler, squeeze the lemon into il
!
with ice broken small, I'LL up with water
and with shaker shake the whole vigor-
Ously few seconds, then CRATE 6 little
nutmeg over the top. II you have no
shaker, beat toe egg with fork,
Ice Chocolate pudding-PUttwoo ounces
CT chocolate IL saucepan and stand !!
over the kettle to melt, stir until smooth.
! Put 2 pint OF milk in saucepan TO boil,
moisten half tin cup of cOrnstarch with
little cold water and add it 10 the boil
Ing mix, cock until thick. Beat the
whites CT four eggs, add half cup OF
sugar to The milk, then the eggs. Take
| from the fire and flavor with vanilla Mix
il the chocolate, stir all together. Pour
ia the freezer ard freeze.
Cold water tea or Russian tea-This is
usually made by sleeping tea in boiling
water N the usual way and setting il in
ice. This gives the astringenCy that is
| pleasant when hot with cream, but TO
many tastes very unpleasant when cold
The better way to make it is easier III hot
weather, and so made iced tea is 3 posi-
| tive luxury. Four hours before you
require the tea for use COR over
night if you chose put four teaspoon
tulg o. tea into pitcher, pour on il a
| quart of cold water, cover and set it in
the ice bCx. 1t does not sound as if good
tea could be made with cold water, but
this is the perfection of cold tea, fragrant
without the least bitterness and of q
! beautiful amber Clearness. Sweeten as
any other tea. With little lemon JUICE
and o slice of lemon floating in each
glass makes the fashionable "Russian
! tea"